Potatoes

One important thing about potatoes: the baking potato (commonly called Idaho or russet) is best for baking, essential for gnocchi, and good for French fries and mashing. But for most other uses, you’re best off with “all-purpose” potatoes, like Yukon Gold (a relatively new variety that is very good) or the waxy white or red-skinned potatoes sometimes called “new” potatoes. (Any potato can be “new,” but the red ones most frequently are dug small.)